Egg Muffins with Vegetables and Ham

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Hampack 300 g ≈ $2.91 30 g
3. 3 Bell peppers≈ $6.00 per kg 40 g
4. 4 Hard cheesepack 200 g ≈ $2.64 20 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 30 ml
6. 6 Green onionspack 50 g ≈ $1.30 5 g
7. 7 Sunflower oil 3 ml
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat the oven to 180°C and grease the muffin cups; wash the onion and pepper, dice the onion into 0.5 cm pieces and the pepper into 1 cm cubes; dice the ham² into 1 cm cubes; grate the cheese; beat the eggs¹ with milk⁵ and salt until smooth.

2. In a bowl, combine the egg mixture with the ham², onion, pepper, and cheese, mix until evenly distributed, season to taste and add a little milk⁵ if needed.

3. Fill the greased muffin cups two-thirds full with the mixture, not overfull to prevent overflow.

4. Place the cups in the preheated oven and bake at 180°C for about 18 minutes until golden and the center is set; check with a toothpick — it should come out dry.

5. Remove the muffins and let them rest 5 minutes; serve warm or slightly cooled, and they pair nicely with a green⁶ salad dressing or as a snack.

6. Store the finished muffins in the refrigerator for no more than two days; you can freeze for up to a week, thaw in cold water or steam.

7. You can prepare the ingredients in advance—the vegetables and ham² in the fridge, eggs¹ beaten shortly before shaping; if desired, replace the ham with sautéed mushrooms or add some herbs.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.